Start your morning out with this breakfast casserole with hashbrowns! A delicious and savory breakfast that is loaded with sausage, bacon, cheese, eggs, and hashbrowns!
This is a great casserole to serve up on the weekend, make and reheat for busy mornings, and more. My family enjoys this double meat breakfast casserole.
Why You Will Love This Breakfast Casserole with Hashbrowns
Simple – Simple ingredients and simple to whip up. Throw this together in no time, and have it cooking for a tasty breakfast for the family or a crew to dive into.
Meats – I used bacon and sausage. You are more than welcome to use different meat or leave it out. This recipe is super versatile to adjust to your needs.
Make Ahead – Make this in advance and store in the fridge. Then toss in the oven and bake for a overnight breakfast dish. Or cook it up in advance and reheat for easy breakfasts for the family.
Ingredients Needed
Sausage – Cook and crumble your sausage. Any brand will work for this recipe, so feel free to buy what you like. I did mild since my kids were eating this dish.
Bacon – I did a second meat. Cook and chop up the bacon for a nice salty crunch to go with the savory bacon.
Eggs – The eggs add a lot of texture, binds the ingredients, and adds a nice source of protein.
Hashbrowns – I used frozen hashbrowns. It makes for easy prep and tastes great. You could do the diced cubes or shredded for this recipe. It is whatever texture you prefer.
Cheese – Who doesn’t love cheese? It adds a lot of flavor to the dish!
Milk – Any milk works, even plain almond milk.
Seasonings – Simple seasonings to help flavor up the dish a bit more.
How to Make
Start by preheating the oven, and greasing your pan. Then you will cook up your sausage and the bacon until fully cooked.
In a bowl whisk up your eggs with the milk, and seasonings.
Place thawed hashbrowns in the pan, then add on sausage, bacon, cheese all over. Then pour the eggs on top.
Cover and bake as directed, then at the end, remove the foil and finish baking uncovered.
What to Serve With This Breakfast Casserole
You can serve anything you want with this casserole. Fresh fruit, side of toast, drizzle with white gravy, etc. Or eat this breakfast casserole alone as a meal in one.
It is very versatile for sure. Have fun with the sides, or use it as a brunch main dish with lots of tasty options to pair with it.
How to Store Leftovers
Store your leftover casserole in an airtight container in the fridge. Or you can freeze any leftovers you don’t plan to eat right away. It will affect the texture just a bit, when you go to reheat it. The texture will be a bit more rubbery if you over heat it and it dries out a bit.
Variations To Recipe
- Swap out the meat for Canadian bacon, diced ham, etc. Feel free to add more or less to the breakfast casserole.
- Leave out the cheese if you want.
- Swap cheddar cheese with pepper jack, mozzarella, etc.
- Leave out the meat if you want a vegetarian option.
- Dice up bell peppers, onions, mushrooms, for a veggie loaded breakfast casserole option.
More Tasty Breakfast Ideas
- Easy French Toast
- 1 Minute Scrambled Eggs
- Banana Crumb Muffins
- Chocolate Chip Pancake Bites
- Dutch Baby Pancakes
Breakfast Casserole with Hashbrowns
A simple and easy Breakfast Casserole with Hashbrowns! This is a great make-adead breakfast idea for the whole family. Or use this for a dinner or even meal prepping for a few days.
Ingredients
- 1 pound pork sausage, cooked and crumbled
- 8-12 slices bacon, cooked and chopped
- 8 eggs
- 1 1/2 cups whole milk
- 1 30 oz bag frozen shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 2 teaspoons garlic salt
- 2 teaspoons pepper
Instructions
- Preheat oven to 375 degrees and spray a 9 x 13 pan with cooking spray. In a medium mixing bowl, whisk eggs, milk, garlic salt, and pepper together.
- Layer ingredients in a casserole dish: begin with the thawed hash browns on the bottom of the dish, precooked sausage, precooked bacon, cheese, and then pour the whisked egg mixture over the top.
- Cover with foil and bake for 40 minutes. Remove foil, and then bake for another 20 minutes.
Notes
Make Ahead - Assemble the dish, cover and refrigerate up to 24 hours. Then place in a cold oven and cook an additional 15 minutes covered, as it takes longer to reheat since the pan is cold.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 385Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 142mgSodium: 1013mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 17g
